These colorful rolls are delicious and healthy. They're packed with fresh veggies making them refreshing and crunchy. They're great for a quick meal prep and store well for a weeks worth of lunches. I made these with shrimp, but you can easily make them without or sub the shrimp for your favorite tofu, chicken, or chickpeas. I also prefer mine with a ginger dressing dip, which is a quick blender recipe I’ll put below as well, and can also be found on my website. Enjoy!
Ingredients:
1 pack of rice paper roll ups (usually comes with 14-16)
Rice noodles (Vermicelli) you'll only need about half the pack
1 lb. of raw deveined shrimp
3 small/mini cucumbers
3 carrots peeled and chopped into thin sticks (or match stick)
½ of one small red cabbage
1-2 avocados
Sesame seeds
Optional/additional/alternative Ingredients:
Cilantro
Basil
Mint
Bean sprouts
Green beans
Snap peas
Sweet peppers (bell, banana. lunch box etc.)
Mushrooms
You can make fruit spring rolls with your favorite fruits like: strawberry, mango, kiwi and some mint. Get creative with it!
You can also add in a sauce of your choosing like ginger dressing or a peanut sauce.
Directions:
Start by boiling a small pot of water, while you're waiting for the water to boil, begin chopping your veggies. Start by slicing the cucumbers into small sticks, then peel the carrots and chop them into small sticks (unless you have matchstick carrots), next chop the cabbage into strips, and wash in a strainer and set to the side to dry off a bit. Now slice up your avocados.
Now your water should be boiling, place the rice noodles in the boiling water (you’ll only need half the pack) they only need to boil for 3-4 minutes. Once done strain them out with a holed spoon, and place rice noodles in a bowl to the side.
Bring your water back to a boil, and throw the shrimp in, let them cook for about 5-8 minutes, you'll know they are cooked when they are pink/red.
Once cooked, strain them, remove the tails and place in the fridge to cool for a few minutes.
Now time for assembly, get a wide bowl and fill it with hot water (the bowl should be as big as the rice paper wraps).
Soak the wrapper for a couple minutes, until it softens, then place on the countertop surface, and start filling. Add some rice noodles, cabbage, carrot, cucumber, avocado, and sprinkle some sesame seeds then tightly roll the wrap into a cylinder over the filling once it's halfway rolled lay 3-4 shrimp in a row along the crease (whatever you want to really show through the wrapper put at this step like avocado or mushrooms etc.), fold in the sides of the wrapper like an envelope/burrito in and keep rolling into a tight cylinder to seal (be careful not to tear the wrapper take it slow and don't pull too hard). The wrapper is sticky so it will stay rolled/sealed once you're done.
Then continue rolling, this should make about 14-16 spring rolls.
Ginger Dressing:
Ingredients:
3 large carrots
¼ cup fresh ginger (peeled and chopped)
1-2 garlic cloves
½ cup avocado or canola oil
¼ cup rice vinegar (I use sesame rice vinegar)
2 tablespoons of soy sauce
¼ cup carrot juice
1 tablespoon sesame oil (optional)
1 tablespoon agave
Directions:
First chop up your carrots, then peel and chop up your ginger, and peel your garlic clove.
Next measure out your ingredients and add them into a blender, begin blending until smooth, taste and add more ginger or carrot/carrot juice to your taste (more carrot will make it sweeter).
Then jar it up, and enjoy on salads, or as a dip!
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